Cream of Squash and Leek Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 1 |
|
Ingredients:
2 small leeks |
1/3 cup butter or margarine |
2 medium butternut squash (about 4 pounds), peeled, seeded, and cubed |
6 cups chicken broth |
1 1/2 teaspoons salt |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1 cup whipping cream |
1 cup milk |
toppings: shredded parmesan cheese, chopped fresh chives or parsley |
Directions:
1. Discard roots and green tops of leeks. Cut leeks in half lengthwise; rinse well, and chop.
2. Melt butter in Dutch oven over medium heat; add leeks, and sauté 4 minutes or until tender. Stir in squash and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until squash is tender. Remove from heat, and cool 10 minutes.
3. Process squash mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Return mixture to Dutch oven; stir in whipping cream and milk, and simmer, stirring occasionally, 20 minutes or until thoroughly heated. (Do not boil.) Serve with desired toppings.
|
|